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AssigneeUnilever Bestfoods North America, Division of Conopco, Inc.
InventorsRodrigo de la Cuadra, Colin Patrick Haine, Gijsbert Kuil, Gerard Liebrechts, Angela Gaye Merrick
Estimating the term…
Tomato-based products having a thick consistency and a process for preparing the same. The process comprises the steps of hot- or cold breaking tomatoes, separating the resulting product into a product (a) rich in soluble tomato solids and water, and a product (b) rich in the insoluble tomato solids and water, optionally subjecting product (a) to a concentration step such that it is at least 10° Brix, and recombine product (a) and product (b) to a product (c) in such ratios that the resulting product has a ratio soluble tomato solids:insoluble tomato solids of between 1.0:0.5 and 1.0:20.
Product comprising a tomato composition having a ratio soluble tomato solids:insoluble tomato solids of between about 1.0:0.5 and about 1.0:20.
Process for preparing a product comprising a tomato composition having a ratio soluble tomato solids:insoluble tomato solids of about 1.0:0.5 and about 1.0:20 which process comprises the steps of:
Process for preparing a product comprising a tomato composition having a ratio soluble tomato solids:insoluble tomato solids of about 1.0:0.5 and about 1.0:20 which process comprises the steps of:
Process for preparing a product comprising a tomato composition having a ratio soluble tomato solids:insoluble tomato solids of about 1.0:0.5 and about 1.0:20 which process comprises the steps of:
Dependencies are inferred from the claim text.